Easter 2020, so perfect time to give hot cross buns baked on the Z Grills a go! I realised afterwards that I used an extra half cup of flour in the dough that was meant for the white crosses, which explains why they were a bit too big, but otherwise they turned out pretty good.

I definitely suggest eating them the same day as baked while still nice an moist.

DOUGH INGREDIENTS

• 4 cups plain flour
• 1/4 cup caster sugar
• 14 grams dried yeast
• 40g butter
• 1 1/4 cups whole milk
• 2 eggs beaten
• 2 tspn all spice
• 2 cups currants (very fruity)

GLAZE INGREDIENTS

• 3 tbspn apricot jam
• 1/3 cup water

CROSS INGREDIENTS

• 1/2 cup plain flour
• 4 tablespoons of water (as required for thin paste)

MAKE THE DOUGH

• Mix 4 cups of flour, yeast, sugar, all spice, salt and currants in a large bowl.
• Melt butter in a small saucepan over a medium heat and add the milk.
• Add warm milk mixture and eggs to the bowl.
• Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough.
• Place dough on floured surface and knead until dough is smooth (5-10minutes).
• Oil a large bowl (at least 2-3 times the size of the dough) and cover with plastic wrap.
• Place in warm, draught free location for 60-90 unites or until dough has doubled in size.
• Line a large (about 30 x 25cm ) baking tray with baking paper.
• Punch the dough down to its original size and then knead for 30 seconds on a lightly floured surface until smooth.
• Divide into 12 even portions and shape each portion into a ball. Tip: Cut in half, half again and then thirds to get 12.
• Use a large (about 30 x 25cm ) baking tray lined with baking paper.
• Place balls onto the tray with even spacing.
• Cover with oiled cling wrap and put in warm, draught free location for about 30 minutes, or until the buns double in size.
• Preheat the Z Grill to 176ºC / 350ºF

WHITE CROSSES

• Make the flour for the cross by mixing ½ cup plain flour and 4 tablespoons of water together, mixing until smooth.
• Using spoon put the mix into a small zip-lock bag and cut off one corner to make a piping bag.
• Pipe the flour paste on the buns to form crosses.

BAKE & GLAZE

• Place tray into the pre-heated Z Grill and cook for 25-30 minutes until they start to turn a golden brown. Check with temp probe or skewer to see if done (no dough on skewer when removed).
• Once the buns are nearly cooked, add the apricot jam and water into saucepan on low low heat and stir until the jam dissolves then boil for 3-4 minutes until thickened up.
• Brush the glaze over warm hot cross buns.
• Serve while still warm. Also great if cut in half and toasted under a grill.